Crispy Tofu Stir-Fry with Broccoli and Cauliflower

Combine the rice with 3 3/4 cups water and a pinch of salt in a medium saucepan and bring to a boil over high heat. Cover, turn the heat to low and simmer 20 minutes, until the water is absorbed, then leave covered off the heat.

Tip: Parboiled rice stays in separate grains, so it holds up under a saucy stir-fry.

Wrap the tofu blocks in a clean kitchen towel, set a heavy pot on top and press for 15 minutes, until the towel is damp and the blocks feel firmer. Cut into 2 cm cubes.

Tip: The drier the tofu, the crisper the crust: do not skip the press.

Whisk the stir-fry sauce with 1/4 cup water, the rice vinegar and 1 tsp cornstarch in a small bowl until smooth. Set beside the stove.

Tip: Whisk again right before it goes in; the cornstarch settles to the bottom.

Toss the tofu cubes with 3 tbsp cornstarch and 1/2 tsp salt in a large bowl until evenly coated. Heat 2 tbsp oil in a large nonstick skillet or wok over medium-high heat until shimmering, add the tofu in one layer and fry 8 to 10 minutes, turning every 2 minutes, until golden and crisp on most sides. Move to a plate.

Tip: Leave the cubes alone between turns; moving them early tears the crust.

Add the remaining 1 tbsp oil to the pan over high heat. Add the frozen vegetables and red pepper strips and stir-fry 5 to 6 minutes, until the liquid has cooked off, the broccoli is bright green and the edges are browned in spots.

Tip: Keep the heat high so the frozen vegetables sear instead of stewing.

Add the garlic, ginger, green onion whites and red pepper flakes and stir-fry 30 seconds, until fragrant but not browned.

Tip: Have the sauce bowl in reach before the garlic goes in; it scorches fast over high heat.

Pour in the sauce and let it bubble over medium-high heat for 1 minute, stirring, until thick and glossy. Return the tofu and toss 30 seconds, just until every cube is coated, then take the pan off the heat.

Tip: Add the tofu last and toss briefly so the crust stays crisp under the sauce.

Fluff the rice with a fork and divide among plates. Spoon the tofu and vegetables over the top and scatter with the green onion tops.

Tip: Serve right away while the tofu crust is still crisp.